Almond Butter Fingers (Mordegspinner)

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Title: Almond Butter Fingers (Mordegspinner)
Categories: Cookies
Yield: 36 servings

1 c Butter; softened
1 c Powdered sugar
1/4 ts Salt
1 Egg; separated
3/4 ts Almond extract
3/4 ts Vanilla extract
3/4 ts Cardamom
2 c Flour
1 c Almonds; finely chopped

DESCRIPTION: Nut-crusted, buttery almond bars.
Preheat oven to 275. Lightly grease a 10 x 15 jellyroll pan (9X13
cake pan will do). In a large mixing bowl, beat butter, sugar and salt
together until light and fluffy. Beat in egg yolk and extracts. Stir in
cardamom. Stir in flour 1/2 cup at a time, blending well after each
addition. Spread dough evenly over bottom of prepared pan. In small bowl,
lightly whisk egg white until frothy. Pour over dough, spread evenly.
Sprinkle nuts over dough and press lightly into surface with back of a
spoon. Bake 50-60 minutes or until golden brown. Immediately use a sharp
knife to cut into 40 "fingers" (4 across, 10 down). Cool 15 minutes in pan
on rack. Carefully remove from pan --- cookies are fragile. Cool completely
on racks. Keep in airtight container one week, freeze three months if
well-wrapped. From "The Joy of Cookies."

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